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Asian Chicken Kreplach Soup

Prep Time: 1 Hour
Cook Time: 1.5 Hours
Yield: Family of 10
Total Cost: $29

This is a twist on one of my favorite Jewish comfort bowls.

If you make extra dumplings like I did, you can poach them in the broth, pull them up right when they start floating and place them on a paper towel on a plate to drain. Get a large sauté pan ready with a couple tablespoons of olive oil, and you can sear them on both sides on high heat to make a delicious chicken wonton appetizer. I recommend mixing a bit of tamari sauce, lime juice, sambal chili paste and rice wine vinegar as a good dipping condiment. Recipe below.

Ingredients

Chicken dumplings (makes approximately 50-60):
1 package Egg roll wrappers, cut into ¼ squares as shown in the picture
1# Ground chicken breast or ground chicken thighs
1 TBSP Sesame oil
8 ounce Water chestnuts, small diced
2 TBSP Fresh cilantro, finely chopped
2 TBSP Fresh green onions, finely chopped
2 TBSP Rice wine vinegar
2 TBSP Tamari or soy sauce
1 TBSP Mirin wine
1 TBSP Kosher salt

Chicken soup:
3 TBSP Fresh garlic, finely minced
1 – 2” Fresh ginger knob, peeled & finely minced (about 4 TBSP)
128 oz Chicken stock, broth or bone broth (3 qts)
8 oz Tamari or soy sauce
6 oz Mirin wine
2.5 oz Sesame Oil
.5 oz Chili oil (optional)

Soup vegetables (add right before cooking the dumplings):
1 ea Baby bok choy, quartered and sliced
1 ea Fresh green onion, bunch, sliced
4 ea Sweet baby peppers, remove seeds & slice

Wonton dipping sauce:
3 oz Tamari or soy sauce
½ tsp Chili paste (like sambal oleck) this is optional of course
½ tsp Fresh garlic, finely minced
1 TBSP Rice wine vinegar
1 TBSP Fresh lime juice

Directions

  1. Jump ahead to the chicken soup recipe and get that going on medium heat while you prepare the dumplings. You’ll want your chicken broth flavorful and ready to go so as soon as you’re done with your dumplings so you can put them in the hot broth as soon as you’re done rolling. DO NOT add the vegetables until you’re ready to start cooking your dumplings!
  2. Get the chicken mixture ready for the dumplings. When I make this recipe I go to Whole Foods to get the ground chicken or a local butcher because it is way fresher than getting the pre-packaged stuff at Kroger or Meijer. I’m including step by step pictures (see below) so you can see how I rolled the dumplings. Each dumpling has about .25 ounce of the chicken mixture inside, don’t over fill or it will bust at the top seam.

    You’ll want to then make your first dumpling as a tester to make sure your mixture has enough salt or seasonings before you continue making the rest of your batch. Make sure to oil your plate that you use to place your rolled dumplings on so they do not stick! All of these ingredients were purchased at Whole Foods, however I’ve seen the same ingredients at Kroger and Meijer.
  3. At this point, add your vegetables to the broth and after stirring them in the broth for about 2 minutes, immediately add the dumplings in. Once you add them, do a gentle stir here and there to make sure they don’t stick to each other and then turn your broth on medium heat. The dumplings will be ready when they all start to float to the top of the soup. This process will take about 5-7 minutes. Once they do that you are ready to enjoy your delicious home-made soup! I garnished my bowl with fresh cilantro, a toasted sesame seeds spice mix (gomasio) and chili oil. Enjoy!

 

 

 

 

Thu, September 24 2020 6 Tishrei 5781